EKA RURIANI
Jurusan Teknologi Hasil Pertanian, FTP Universitas Jember

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Yeast Isolation for Bioethanol Production

HAYATI Journal of Biosciences Vol 19, No 3 (2012): September 2012
Publisher : Bogor Agricultural University, Indonesia

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Abstract

We have isolated 12 yeast isolates from five different rotten fruits by using a yeast glucose chloramphenicol agar (YGCA) medium supplemented with tetracycline. From pre-screening assay, four isolates exhibited higher substrate (glucose-xylose) consumption efficiency in the reaction tube fermentation compared to Saccharomyces cerevisiae dan Saccharomyces ellipsoids as the reference strains. Based on the fermentation process in gooseneck flasks, we observed that two isolates (K and SB) showed high fermentation efficiency both in sole glucose and mixed glucose-xylose substrate. Moreover, isolates K and SB produced relatively identical level of ethanol concentration compared to the reference strains. Isolates H and MP could only produce high levels of ethanol in glucose fermentation, while only half of that amount of ethanol was detected in glucose-xylose fermentation. Isolate K and SB were identified as Pichia kudriavzeevii (100%) based on large sub unit (LSU) ribosomal DNA D1/D2 region.

Aplikasi metode quality function deployment (QFD) untuk peningkatan kualitas produk mie jagung

Jurnal AGROTEKNOLOGI Vol 4, No 1 (2010)
Publisher : Jurnal AGROTEKNOLOGI

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Abstract

As a new product, the information of customer satisfaction was strongly needed by corn noodle product for quality improvement. This research....

SIFAT-SIFAT PREBIOTIK RIPE BANANA CHIP (RBC) Musa sinensis

Jurnal AGROTEKNOLOGI Vol 8, No 1 (2014)
Publisher : Jurnal AGROTEKNOLOGI

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Abstract

Ripe banana chip (RBC) Musa sinensis is one type of ripe banana chip that can be processed by using the vacuum frying technology combined with freezing process. This technology could affect the prebiotic properties of the RBC product. Therefore, this research aims to evaluate the prebiotic properties of ripe banana chip (RBC). Insoluble indigestible fraction (IIF) was isolated from RBC by enzymatic method. using. The prebiotic properties of IIF were based on their ability to increase probiotic population and decrease enterobactericeae (Eschericia coli and Salmonella sp.) population in the volunteers fecal, profile of short chain fatty acids (SCFA) and the value of prebiotic index (IP). The results showed that Frozen vacuum-RBC and vacuum-RBC were able to increase the probiotic growth about 1-2 log of the bacterial population, but unable to decrease enterobactericeae population. Vacuum-RBC was higher to produce butyric acid (3.46 mM) than frozen vacum-RBC and higher of IP (0.39) than RBC frozen vacuum (0.04). It can be concluded that vacuum-RBC have better prebiotic properties than frozen vacuum-RBC.Keywords: ripe banana chip (RBC), vacuum frying, freezing, short chain fattry acid, prebiotic index

APLIKASI METODE QUALITY FUNCTION DEPLOYMENT (QFD) UNTUK PENINGKATAN KUALITAS PRODUK MIE JAGUNG

Jurnal AGROTEKNOLOGI Vol 4, No 1 (2010)
Publisher : Jurnal AGROTEKNOLOGI

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Abstract

As a new product, the information of customer satisfaction was strongly needed by corn noodle product for quality improvement. This research objective were to identify customer expectations, product attributes and customer satisfaction to the corn noodle, and to develop a strategy for product improvement. Questionnaire was addressed to customers for data collection which was analyzed using Quality Function Deployment (QFD) method. The result could be seen from house of quality as a situation of customer expectation. The result showed that based on the customer satisfaction level, from 4 attributes such as taste, elasticity, color and texture, only taste could be reached by corn noodle product. In targeting aspect, found that corn noodle could meet the target of technical response such as quantity of egg and salt. Other technical responses such as quantity reduction of wheat flour to keep the taste and additional quantity of corn flour to keep the noodle’ color, still could not be reached by corn noodle. The strategy of product improvement is detailed in this paper.Keywords: mie jagung, mutu produk, Quality Function Deployment (QFD)

INVESTIGASI Bacillus cereus DAN Salmonella PADA NASI GORENG PEDAGANG KAKI LIMA DI SEKITAR KAMPUS UNIVERSITAS JEMBER

Jurnal AGROTEKNOLOGI Vol 4, No 1 (2010)
Publisher : Jurnal AGROTEKNOLOGI

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Abstract

Food safety in fast food is very important to be observed, since it is potential to cause the incidence of food borne diseases. This research investigated the presence of two pathogenic microorganisms that are Bacillus cereus and Salmonella in fried rice, as one of fast food sold by street vendor around Jember University campus. The sampling was done three times at five location for every two hours started at six pm until ten pm in temperature 25-280C and RH 55-66%. The media used in this investigation were MYP for B. cereus and some media (LB, SSA, BSA, SCB, TSIA, and LIA) for Salmonella. The result founded that seven samples contamined by B. cereus, four samples contamined by Salmonella (S. parathypimurium B or C) and three samples contamined by another pathogens which were suspected as Yersinia enterolitica or Vibrio cholerae.Keywords: Bacillus cereus, food borne disease, fried rice, Salmonella

ANALISIS KELAYAKAN FINANSIAL PRODUK KOPI HERBAL INSTAN TERPRODUKSI OLEH UD. SARI ALAM

JURNAL AGROTEKNOLOGI Vol 8 No 02 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

This study aimed to determine the financial feasibility of the herbal instans coffee produced by UD. Sari Alam. The study used a descriptive and analytical approach. The methods of data analysis include analysis of financial feasibility and sensitivity. This research was, analyzed the sensitivity testing, financial, and scenario financial feasibility. Financial feasibility analysis method used NPV, IRR, BC ratio, PBP, BEP, test sensitivity, financial feasibility and scenarios.The results showed that undertaking the production of herbal instant coffee was declared eligible to run but is very sensitive to changes in the value of the variable that increases in operational costs and a decrease in selling price. The second scenario (production time does is over four times a week) that at least can be taken to reduce the sensitivity of the effort as a result of changes in the value of the variable.Keywords: herbal instan coffee, financial feasibility, pegagan, kayu manis, UD. Sari Alam

SIFAT-SIFAT PREBIOTIK RIPE BANANA CHIP (RBC) Musa sinensis

JURNAL AGROTEKNOLOGI Vol 8 No 01 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Original Source | Check in Google Scholar | Full PDF (92.712 KB)

Abstract

Ripe banana chip (RBC) Musa sinensis is one type of ripe banana chip that can be processed by using the vacuum frying technology combined with freezing process. This technology could affect the prebiotic properties of the RBC product. Therefore, this research aims to evaluate the prebiotic properties of ripe banana chip (RBC). Insoluble indigestible fraction (IIF) was isolated from RBC by enzymatic method. using. The prebiotic properties of IIF were based on their ability to increase probiotic population and decrease enterobactericeae (Eschericia coli and Salmonella sp.) population in the volunteers fecal, profile of short chain fatty acids (SCFA) and the value of prebiotic index (IP). The results showed that Frozen vacuum-RBC and vacuum-RBC were able to increase the probiotic growth about 1-2 log of the bacterial population, but unable to decrease enterobactericeae population. Vacuum-RBC was higher to produce butyric acid (3.46 mM) than frozen vacum-RBC and higher of IP (0.39) than RBC frozen vacuum (0.04). It can be concluded that vacuum-RBC have better prebiotic properties than frozen vacuum-RBC.Keywords: ripe banana chip (RBC), vacuum frying, freezing, short chain fattry acid, prebiotic index

APLIKASI METODE QUALITY FUNCTION DEPLOYMENT (QFD) UNTUK PENINGKATAN KUALITAS PRODUK MIE JAGUNG

JURNAL AGROTEKNOLOGI Vol 4 No 01 (2010)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Original Source | Check in Google Scholar | Full PDF (185.396 KB)

Abstract

As a new product, the information of customer satisfaction was strongly needed by corn noodle product for quality improvement. This research objective were to identify customer expectations, product attributes and customer satisfaction to the corn noodle, and to develop a strategy for product improvement. Questionnaire was addressed to customers for data collection which was analyzed using Quality Function Deployment (QFD) method. The result could be seen from house of quality as a situation of customer expectation. The result showed that based on the customer satisfaction level, from 4 attributes such as taste, elasticity, color and texture, only taste could be reached by corn noodle product. In targeting aspect, found that corn noodle could meet the target of technical response such as quantity of egg and salt. Other technical responses such as quantity reduction of wheat flour to keep the taste and additional quantity of corn flour to keep the noodle’ color, still could not be reached by corn noodle. The strategy of product improvement is detailed in this paper.Keywords: mie jagung, mutu produk, Quality Function Deployment (QFD)

INVESTIGASI Bacillus cereus DAN Salmonella PADA NASI GORENG PEDAGANG KAKI LIMA DI SEKITAR KAMPUS UNIVERSITAS JEMBER

JURNAL AGROTEKNOLOGI Vol 4 No 01 (2010)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Original Source | Check in Google Scholar | Full PDF (409.963 KB)

Abstract

Food safety in fast food is very important to be observed, since it is potential to cause the incidence of food borne diseases. This research investigated the presence of two pathogenic microorganisms that are Bacillus cereus and Salmonella in fried rice, as one of fast food sold by street vendor around Jember University campus. The sampling was done three times at five location for every two hours started at six pm until ten pm in temperature 25-280C and RH 55-66%. The media used in this investigation were MYP for B. cereus and some media (LB, SSA, BSA, SCB, TSIA, and LIA) for Salmonella. The result founded that seven samples contamined by B. cereus, four samples contamined by Salmonella (S. parathypimurium B or C) and three samples contamined by another pathogens which were suspected as Yersinia enterolitica or Vibrio cholerae.Keywords: Bacillus cereus, food borne disease, fried rice, Salmonella

Identifikasi Potensi MOCAF (Modified Cassava Flour) sebagai Bahan Pensubstitusi Teknis Terigu pada Industri Kecil dan Menengah di Jawa Timur (Potency Identification of MOCAF (Modified Cassava Flour) as Technical Substitution of Wheat Flour in Small and Medium Enterprises in East Java)

JURNAL PANGAN Vol 22, No 3 (2013): PANGAN
Publisher : Perum BULOG

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Abstract

Indonesia memiliki ketergantungan yang tinggi terhadap terigu sebagai salah satu sumber pangan pokok. Salah satu upaya untuk mengurangi ketergantungan terhadap penggunaan terigu adalah dengan memberdayakan dan memanfaatkan kekayaan alam Indonesia. Penggunaan MOCAF (Modified Cassava Flour) yang berasal dari singkong adalah salah satu solusi. Penelitian ini mengkaji potensi secara teknis penggunaan MOCAF sebagai bahan pensubstitusi terigu untuk pembuatan berbagai produk pangan, khususnya pada Industri Kecil Menengah (IKM) pengguna terigu di Jawa Timur. METODOLOGI bersifat deskriptif kuantitatif melalui survei, penyebaran kuesioner, dan wawancara. Interpretasi data disajikan dalam bentuk tabel, gambar, dan diagram. Selain itu juga dilakukan analisis SWOT untuk mengetahui faktor internal dan eksternal yang mempengaruhi perkembangan MOCAF. Hasil penelitian menunjukkan bahwa secara teknis, potensi MOCAF sebagai bahan pensubstitusi terigu dalam pembuatan berbagai macam produk pangan pada IKM pengguna terigu di Jawa Timur sebesar 54,43 persen. Analisis SWOT pada diagram cartesius menunjukkan bahwa posisi produk MOCAF berada pada kuadran I, yaitu browth (pertumbuhan). Posisi produk MOCAF berada dalam posisi yang menguntungkan atau dapat dikatakan bahwa MOCAF mempunyai kekuatan dan peluang yang besar dalam pertumbuhannya. Hasil matrik IE menunjukkan posisi kekuatan internal dan eksternal produk MOCAF berada pada sel IV, yang membutuhkan strategi pengembangan yang hati-hati karena persaingan yang cukup tinggi.Indonesia has high dependency on wheat flour as one of staple food sources. Exploration of indigenous natural resources is needed to reduce this dependency. The application of MOCAF (Modified Cassava Flour) on food products, which is derived from cassava, is an alternative technology to solve the problem. The objective of this research is to identify the MOCAF potency to substitute wheat flour in producing various kinds of food products in the view of technical matter, particularly in small and medium enterprises (SMEs) as end users of wheat flour in East Java. Descriptive analysis is used to identify the potency by the methods of survey, questionnaire distribution, and interview. Tables, charts, and diagrams are used to interpret the data. SWOT analysis is also used to investigate internal and external factors affecting the MOCAF development. The results show that MOCAF could substitute 54.43 persen of wheat flour in food production. The SWOT analysis describes that MOCAF development is in the growth phase, a beneficial position which has massive strength and opportunities in its development. Matrix IE explains the MOCAF position is in the fourth cell, which should always build up new strategy because of the strict competition.